Beef Cheek Goulash

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James Beard


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1/3 cup rendered duck fat or canola oil

5 large onions (2 pounds), sliced

5 red bell peppers, trimmed, seeded and roughly chopped

3/4 cup tomato paste

1 tablespoon plus 2 teaspoons sweet paprika

1 1/2 teaspoons hot paprika

2 tablespoons red wine vinegar

2 tablespoons dried marjoram

1 tablespoon chopped garlic

2 teaspoons toasted caraway seeds, freshly ground

1/8 teaspoon grated lemon zest

2 teaspoons finely chopped fresh marjoram, plus additional for garnish

1 1/2 teaspoons finely chopped fresh thyme

1/4 teaspoon finely chopped fresh rosemary

3 1/2 pounds beef cheeks, trimmed and halved, or boned short ribs, trimmed and cubed

Fine sea salt and freshly ground black pepper, to taste

2 tablespoons cornichon juice

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